Carrot Cake Roll

This Carrot Cake Roll is a delicious take on the favorite Easter cake! Spicy carrot cake is rolled up with cream cheese frosting, for a dessert that will wow your family and friends.

I am often sad that I only have one child. If you’ve read this blog for any length of time, or know me at all, you know that I always wanted two kids. I myself am an only child, and while I loved that, I always wanted more. Having more than one child was not in the cards for us, and I really am okay with that – most days. Some days are harder. Some are easier.

And the easier days are when I am reminded of how much easier it is sometimes to have an only. (And yes, I firmly believe that it is not always easier to have one child. That’s another convo for another day.) This weekend was one of those reminders. Jordan was invited to sleepover at her cousins’ house that is a two hour drive from here. We met halfway yesterday, and I’ll pick her up at the same place this afternoon.

Which means that, all afternoon yesterday and until 1:00 today, I am childless.

And it’s kind of awesome.

My husband already had a trip planned for today. So he left at 5am. I got up and am now spending five straight hours getting 60% of my work done for the week because it’s Spring Break and ohmigod how do you work when the kid is home? I mean, without hiring Mr. T.V.?

So yeah, it’s days like today I am kind of happy I only have one. The days of wishing for two are stretching farther and farther apart, especially now that Jordan has found a “sister” who she can spend every waking moment on FaceTime with. Since she’s the only “only” child that we know, it’s nice for her to be able to connect with another kid who is in her boat. It reminds me of when I was a kid and all my friends were onlys: we were each others sisters.

Anyway, the wonder of the only child is the reason I can actually bring you a post today. And all week. So, yeah. I’m happy today. 🙂

And you should be happy too, because I made you another cake roll, one that is perfect for Easter. A Carrot Cake Roll.

I had a lot of comments last time about how people are scared of making cake rolls. I was too – I had had a pan and a recipe for approximately 4 years before I gave in and tried it. And, with a little patience, it’s really SO easy. I thought I would try to do a visual for all of you who want to try, to help illustrate my instructions.

{Process photos are so not me. I find them hard, and the lighting sucks. So…don’t judge, mmkay? Scroll to the bottom for a video tutorial!}

First, while your cake is in the oven, lay out a (clean) kitchen towel on your work surface. Cover it with a heavy dusting of powdered sugar (about 1/4 cup). Just make sure the powdered sugar covers the entire space with the cake will lay. This will ensure it doesn’t stick!

When the cake comes out of the oven, immediately overturn it onto your prepared towel. Remove the pan and the foil.

Starting at the short end of the cake, fold the towel over the edge, then gently roll the cake up in the towel. Try to roll it tight.

Once it’s rolled up, let it sit in the towel until it’s completely cooled, about 1-2 hours depending on how warm or cold your kitchen is. While you’re waiting watch the RHOBH reunion, eat some cookies, and make your frosting.

Once the cake is cooled, unroll it carefully. It won’t give you any trouble. Spread the frosting evenly across the cake, being sure to get right up to the long edges. Those will become the two ends of the cake roll once you’re done – you don’t want those pieces to be devoid of frosting!

Then, simply roll it back up, as tight as you can, peeling away the towel as you go. I probably could have used a little more powdered sugar on the towel, but it came off just fine. Wrap it in plastic, and chill it for 30 minutes to one hour, until the filling is firmed up a little. Dust it with powdered sugar, slice, and serve.

See? Easy peasy, just like I promised!

This cake was adapted from the Pumpkin Roll Recipe my mother-in-law is famous for. Pumpkin cake and carrot cake is not that dissimilar, except for the produce inside. The spices are pretty much the same, and well, a cake recipe is a cake recipe. This cake is filled with the traditional carrot cake spices of nutmeg, cinnamon, and ginger. There’s carrots, of course. I do not like pineapple or raisins in my carrot cake (or, really, ever) but you can totally add some raisins if they float your boat.

And the filling – cream cheese frosting. I mean…is there anything better ever? Some day I want to make a cake of just that: cream cheese frosting. Delightfully rich and sweet. If you like nuts in your carrot cake, I suggest adding a 1/2-1 cup of toasted walnuts or pecans to the filling. Sprinkle them over it before rolling. It will add a delicious crunch to your cake.

Because the filling is so rich, this cake doesn’t need frosting, so I sprinkled it with powdered sugar. That’s what my MIL does with her Pumpkin Cake Roll and it’s the perfect complement. You could also use some toasted coconut…that would be amazing too!

Now that I’ve made you two roll cakes and one set of instructions, you really must try it. No more excuses!

Now, if you’ll excuse me, I need to write 4 more posts and impersonate the Easter Bunny since I won’t be alone again for 8 more days.

For the Filling:

Directions:

Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).

Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.

Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). **edited to add: ovens vary greatly. It can take up to 15 minutes to get this completely done.** Err on the side over over done vs. under done for best results in rolling.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.

While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.

When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

If your carrots are wet, you may want to pat them dry before adding to the batter so your batter is not too wet.

Somedays’ I’m crazy enough to wish we had 4th! Then, when I have those blessed 5 hours a week when everyone is at school, I realize I would prefer the quiet time to another kid! Dorothy, I truly believe you’ve mastered the art of cake rolls! Look at those perfect spirals!

I LOVE this idea!!!! Your carrot cake roll sounds absolutely delicious and I cannot wait to try to make it!!!! I’m pinning this so I can make it the next time I need to make a good dessert! I love your recipes!

First, I read your post on infertility and just blown away with how much you opened up. Thank you for that. Second, I’ve seen the famous pumpkin roll cakes but never thought of carrot cake! Every time I roll mine up, they break haha maybe I’ll give this a go.

I think this is my favorite post you’ve ever written. First because I love carrot cake SO MUCH and I remember that pumpkin roll of yours vividly and how I’ve always been nervous to just start rolling up a cake – but that post made the process seem do-able. And now, with carrot cake. And you’re right, the flavors are very similar and spices used very similar between carrot and pumpkin recipes in general. And LOVE that cream cheese.

And I had no idea about your infertility post. Thanks for relinking that and for sharing your thoughts about having 1 child. We have an only child and it’s by choice but just raising an only child has it’s pros and cons as you pointed out. Glad you got that glorious me-time this weekend though!

Lots of pros and cons – I mean I love it and all for sure. But when I see my friends kids’ going off and playing while they do chores or whatever, and my daughter is playing alone in the back yard (knife to heart) or watching TV (bring on the guilt) I like to point out that no, it’s not always easier. Especially with a kid who is SO social and needs constant attention! 🙂

Thanks for this comment Averie! It’s nice to hear of others who have one child (chosen or not) because it makes me feel less weird. EVERYONE has at least two up to 6 kids a family here. That’s kind of hard!

I never realized that it may not always be easier having just one child – thank you for bringing light to that for me, Dorothy – even though I’m not a mommy yet. I love carrot cake so so so much, definitely one of my favorite cake flavors (it’s competing with peanut butter!). Pumpkin and carrot cakes have very similar flavors and I love that you made this from scratch! Pumpkin roll is my favorite thing to eat in Autumn. Love this homemade recipe!

Honestly, I think I (as an only child) was easy. I did what my mom said, and they didn’t edit their lives too much (although I was in daycare full time, so my mom got lots of “breaks” hahaha). But Jordan is SOOOOO social and energetic that it’s hard to be her constant plaything, especially when I have chores or *gasp* work to do. Then the guilt kicks in! Plus, being an only child, I know what it’ll be like for her as an adult…and that’s something that’s hard for me, because I feel a lot of only-child guilt (I’m not there for my parents enough, I can’t be there for them when they age, etc.).

Carrot cake is quickly becoming one of my favorites! Especially with this frosting. 🙂 Thanks so much Sally!

Oh carrot cake roll how I wish you were in my kitchen right now so I could enjoy your deliciousness with my coffee!!!! Dorothy, this is so awesome looking! I love pumpkin rolls in the Fall, and now I can enjoy an awesome carrot one in the Spring.

Growing up with a older brother, I sometimes wished to be an only child. Then at least I could have been left alone in peace. This cake rolls looks a lot easier then I would have thought. And the cream cheesing filling just tops it off.

Luckily infertility didn’t invade my house, but I did have a miscarriage in between my 1st and 2nd…that was incredibly sad and disappointing. So I can only imagine what infertility is like. Thank goodness for sugar. I want to make this. But only after finishing your cookie bark, which has invaded my house.

I have been a cake roll chicken … I always think about making one and never do it. I’m going to make your recipe … promise. I have 3 boys (men) … it doesn’t matter how many children you have … there are good and not so good aspects to everything. I remember very few nights when all 3 were gone at the same time … not very much alone time!

Wow!!! This is amazing!!! I’ve just made it. Can’t wait to take it out of the fridge and dig in…! The only little problem I had (the same I have for all the rolls) was that all the filling came out when I re-rolled it… Yours is so clean!!How did you do that??? Great website btw. So happy I found out!

You mean it squished out the ends? Are you squeezing too hard when rolling? I tried to roll it tight, but mine was a little lose, maybe that’s the difference? Or, possibly chill the frosting just a bit before spreading it on the cake. That would make it less goopey! Thanks so much for reading and commenting!

Well, I don’t think i squeezed too hard, but my filling was a lot and I tried to put it all in :D! And from your photo, mine was more running, even after refrigerating it. The roll is soooooo good though!!!!! I’m definitely making again. With the excuse of trying the filling again, you know… Thanks for the fastest reply ever!

Wow, what a great way to improve pumpkin roll. I do love a good carrot cake–this looks delish!
Glad you had some alone time. I know when my 6 children were little I relished an hour here and there. I loved the grocery store–I always went alone, it was pure therapy!

This looks amazingly delicious. Beautiful photos as always! My first was an only until she was four, and there are definitely some ways in which having two is easier. When I just had the one, I felt like she needed my attention ALL THE TIME, and I felt like a bad mom if I wasn’t constantly playing with her and thinking up awesome activities for her. Now that my younger daughter is getting a little older, they can play with each other (for short periods of time) and they each have a little built-in friend. But then there are also those moments when we’re at Costco and they’re both screaming and running off in opposite directions and knocking displays over (ahem, this afternoon), and I remember how much easier it was to keep just one child contained. So I think, like you say, it really depends on the circumstances!

I agree that it is WAY easier than it looks, but I have one question for you. I have made hundred of these over the years (Church fundraiser, family, etc)…..how do you keep thepowdered sugar from getting all over the kitchen when you flip the cake? :_

Well…I did fly a little. My daughter’s desk is right beyond the island and it was covered in sugar! Then again, I am horrible with PS and cocoa. It gets EVERYWHERE. I think I’ll put up a barrier next time – I use a foam core board for my photo shoots behind that cutting board. I bet that would catch it all!

That’s a very good question. We could have adopted, and we discussed it. IVF was very expensive, about $16,000. We didn’t have a lot of money left, and adoption can be just as expensive, and equally as heartbreaking. We decided that it just wasn’t something we could do at the time. It’s not quite as easy as “just adopting”. 🙂

Dorothy, I have to tell you I always wanted to have 4 or 5 kids. I have two. I have an illness that requires daily meds, meds I can’t take while pregnant. It was such a hard decision but I know it was for the best. I often wonder what it would be like to have more hooligans running around though. Mine are older so I really miss that little kid stage, where they make you laugh your head off every single day. I love being a mom, it’s been the greatest joy of my life. Not to say they don’t drive me mad some days but man it sure is a fun job.

Now for this cake roll. I seriously have to try this. My brother in law loves carrot cake and this is such a fun presentation. Love your photos.

Thank you for your comment Kim! I think that any time the choice is taken away – it makes it harder. Not only do I deal with the only-childness and all that it entails…but I have that wonder of “hmmmm….I wonder what it would be” and that longing. I think that makes it harder.

It has been many years since I made a cake roll, but I remember that it wasn’t difficult. So why haven’t I made another? Don’t know, but seeing your beautiful carrot cake roll has inspired me to make your recipe. Thanks, Dorothy!

You’re the queen of roll cakes now. And my official idol. I love roll cakes but they still give me the heebie jeebies. You make it look so magical and so EASY. That’s because I’m convinced YOU’RE magical. And have magical skinny jeans that make your legs look skinnier than the jeans 😉 (PS I want those jeans)

I will be thinner, obviously because the dimensions are bigger. You may have trouble spreading it in the pan, but you can totally try it! The bake time will be less. I’ve never made it in any other pan…so I can’t say for sure how it would work. Let me know how it goes if you try it!

I’m sorry it cracked! As long as the cake is cooked all the way, and rolled hot (as in, burning your fingers hot), it should be okay. I imagine differences in weather can do it too. As a solution, try frosting the outside, or use lots of powdered sugar. Maybe a white chocolate (melted) drizzle?

We had a lot of carrots from the garden this year, so I decided to give this recipe a try. Mine cracked horribly too – basically in 4 pieces. So disappointing! I’ve made pumpkin roll dozens of times, so I’m not sure what was different about the cake that made it so hard to unroll. I’ll have to give it another try. I’d love to hear what others did to keep it from cracking!

I’m so sorry Tina! The only thing I can think of that could affect it is the wetness of the carrots. Pumpkin is predictable; since it’s canned it’s always the same. Carrots can be wetter or drier depending on so many factors. I had that problem, a little, with my zucchini roll. In the future, the only think I can think to do would be to make sure the carrots are super dry before you add them to the batter. The extra wetness can affect the overall texture of the cake, thus causing it to crack. When they crack on me, I just add frosting to the top, too, to cover. 🙂

I work as a baker, so I’ve baked my share of roll cakes. I’ve found that roll cakes will crack if over-baked. The longer they stay in the oven after they’re done, the more they dry out, and that makes them crack. It certainly seems counter-intuitive to bake a cake for 9 or 10 minutes, but that’s the way with these thin sheets. As soon as the cake is done ( i test this by touch, and by the look. Most roll cakes will feel slightly springy to the touch when done. Also, I find lining the pan with parchment to be preferable. Hope this helps!

I think it would be totally fine Britney! Check out my chocolate cake roll recipe (http://www.crazyforcrust.com/2013/03/chocolate-caramel-turtle-cake-roll/) because that used a box mix. It only used part of the mix though – the whole thing is too much for the pan! So check out that recipe for the correct eggs, water, and oil! And let me know how it turns out! I know Pillsbury (and I think Duncan Hines) both make carrot cake mixes!

Mine is an only too, I had moments when I’d wished we’d had another, but now that he’s almost 16, I’m way cool about it. He’s close enough with his cousins that it’s like he has 2 sisters he actually likes all the time. LOL. And my house is always quiet, until he brings other teenagers in. 😉

This just popped out of my oven! Making it for a friend’s birthday =) It smells divine. I did trade out 1/2 of the vanilla extract for orange extract. Thought it would add a nice touch with that ginger =) Also, mine did have to bake 16 minutes, but that may have to do with high altitude? Or it might have been that I used a small sheet pan versus the jelly roll pan. I have no clue. But I do know I CANNOT wait to taste this. Thanks for the recipe, girl! =)

I’ve never done it, so I’m not sure exactly how it would work. I would say if you do, you may need to add a little more flour to compensate for the extra liquid in the pineapple (even if it’s drained). If you’re mixing up the batter and it seems too watery, add just a tablespoon or two of flour and see how it does. Let me know if you add it, and how it turns out! I can add a note to the recipe. 🙂

I made this, and your instrutions help a ton. It was so easy, and my wife, daughter, and Mom, who really likes carrot cake, thought it was so good. I saved this in my recipe program and will make it again.

I made this today, and it would not roll whatsoever. It ended up being one big pile of “yumminess” haha. The cake and frosting are to die for, just not good for cake roll. I’ve made tons of rolls, this was the first time ever not having one roll for me. I will be keeping this recipe for cupcakes and cakepops : )

I’m sorry it didn’t work for you! I’ve made it a few times with success, so chances are there was something in the air. Cake can be so finicky! Did you make any changes at all to the recipe? How long did you bake it?

I made your carrot cake roll or is it carrot roll cake? Anyway super easy and such a tasty treat. Excellent with coffee!!

I have a very “high maintenance” daughter who is now 13 and is still very social at school. She is also independent and artistic at home. My secret… I got her reading, writing her own stories (I would do the illustrations while she told me the story) sewing, knitting, scrap booking, painting, and baking, all at a super young age. It was exhausting at first, but it has really paid off. She is started doing these projects on her own with age and is growing into a wonderfully young lady who can do anything she puts her mind to. Don’t worry so much, she will find her way and be all grown up in a blink of an eye. Spend as much quality time with her as you can spare/afford. What seems like forever now will be all history in no time.

my bf loves carrot cake whereas I prefer pumpkin flavor even though they’re somewhat similar esp in terms of spices. anyway, saw your blog and wanted to surprise him with this treat. i was super excited and it looks so easy . it’s chilling in the fridge now for him to try tomorrow! 😉 my only problem is when I unrolled the cake to put the filling, the cake tore a bit and kept sticking to the towel. I’m pretty sure I used 1/4c powdered sugar ;( is it better to use a more tea towel type that is less fluffy than one that is?

I’m happy to say that as cracked as it looks on the outside, it’s definitely a winner inside. it was super yummy!!! Ihe did ask if I put any raisins and pineapples in it but I’m not a big fan of them in carrot cake so since I made the cake, too bad. hahaha!! he liked it a lot and I packed some for work. I’m definitely going to be making this again and your lemon cake roll is next in my list! thank you so much for the speedy reply!:)

I am a pumpkin roll master. Seriously, I make about 15 every year. I always wondered how to change it up a bit, not that I don’t love pumpkin roll, but…I like your recipe because it doesn’t call for pineapple, I am allergic to it, and many of the carrot cake recipes I read, when I ask about it, that cannot be left out or substituted for moisture and flavor. The only addition I am going to make is adding chopped walnuts to the top before baking just like I do with the aforementioned. I am also going to try your Spiced Caramel Apple Cake Roll for Halloween. Thank you, looking forward to trying this this year!

So I just made this and had to share my story. It was very easy but when I was getting ready to flip the cake onto the powdered sugar towel, the cake and foil just slid right off my baking sheet! So I tried to grab the edges of the foil and flip it but it just folded i half. I was panicking at this point. I had to get 2 spatulas to try to get the cake flipped back with out it breaking. I managed for the most part but then the wrong side was down on the powdered sugar! So I just sprinkled more powdered sugar on top and added some to the towel as I rolled the cake up. There ended up being a few cracks i some places and the middle of my roll seems like it wants to break in half but I am sure that is where the cake originally folded in the middle. lol I may just cut the log in half and present it as 2 logs then! Sheesh. 😉

I’m so sorry that happened Violet! It could be that it needed longer in the oven – not all ovens bake the same so it might take longer than mine. Also, carrots are not all created equal. So many have more water than others, so I recommend patting them dry if you try again!

Hey, thanks for the delicious receipt! Unfortunately my cake didn’t turn out as pretty as yours. The filling was too soft so that when I rolled it, it squeezed out on the sides and the cake broke while rolling in the filling… Can you advice me on what I might have done wrong?

Just made this and with your step by step it helped so much! But when I take it out of the oven and flip it out of the pan and remove the foil do I flip the cake back over so the bottom of the cake is at the bottom where the powdered sugar on the tea towel is? If that makes sense. That way the smooth part will be on the outside when I roll it back up in the towel ? Just wanted to know for next time 🙂

It doesn’t really make a difference, I don’t think. I always just flip it over so the top is on the bottom, then peel off the foil. Since it’s so hot to the touch it’s much easier than trying to get the foil off and then trying to flip it back over!

What kind of carrots did you use? Did you shred your own or use pre-shredded? I have that problem with preshredded. You might try soaking the carrots in water first for a little while and then dry them well before adding them to the cake!

That can happen for so many reasons! Possibly it was under baked (or over baked). In the future when the cake roll cracks, just glue it together with filling, leave some out and frost the top with the remaining filling! Then no one will know.

This is one of my favorite pinterest finds! I made this for Easter today and it is so delicious. I’ll have to perfect my flip the pan methods because I burned my arm and it ended up breaking a little but it was worth it. Yum, yum! 🙂

This is a great recipe as is. However I wanted all the flavors of traditional carrot cake. So into the cream cheese mixture I added 1- 8 oz. crushed pineapples [very well drained] and 1 cup coconut flakes and mixed in the cream cheese. Very big hit. It passed the son in law test and that is huge!

The batter was thinner than the pumpkin roll version. I used already shredded carrots from a bag. They made the cake to chunky. Then during the flip to the towel my roll broke in half. I’m not happy what so ever. I hope it still tastes great.

I’m sorry it broke! Chances are it needed to bake longer. I’ve learned over the years that cake rolls need to be baked to more done rather than underdone or they crack easier. Hopefully you can glue it back together with the frosting! And yes, for best results, shred your own carrots.

I made this today for Easter tomorrow. Everything looks and smells great! However, when I unrolled the cake to fill it the cake cracked:( I still frosted and rolled back up and placed in the fridge. I hope it turns out ok. I did notice that the towel I used was pretty wet too. Maybe the cake was undercooked??

It may have been somewhat under done (all ovens cook differently, bake cake rolls on the “over done” side) and as long as you were able to frost it together, no one will know it cracked! Mine crack sometimes too, it just happens occasionally.

I made this for our Easter dinner and it was delicious! Thanks so much for the recipe! I made it exactly as you posted and wouldn’t change a thing! I loved being able to make this the night before and have it chilling to pull out after we finished our meal the next day. Thanks!

No Substitutions, 10×15 Jelly Roll pan (I have used this pan before and had great results), carrots were dry. I used Gold Medal All Purpose Flour, Domino Sugars, Store Brand Vanilla Extract, Rumford Baking powder exp. 9/21/17), McCormick Seasonings. I used exact measurements. The first one I thought maybe I had missed something, but carefully mixed the 2nd one and had the same results, made it a 3rd time and same results. Your recipe says 2 cups of carrots (2 med carrots) I find that 2 med carrots will not yield cups so that could be the problem. I used 2 cups (loose) carrots.

Hi I just made your amazing carrot roll cake and I am not going to serve it till Sunday (it’s Friday eve here in UK and didn’t have time to of been able to make it tomorrow) will it be OK wrapped in cling film (plastic wrap) and stored in fridge until Sunday?

Is there a special kind of towel I use, I.E., 100% cotton or linen or c can I just use any dish towel brand new from Walmart or Kmart or the like? I live in an building, where all of us share the same washer/dryer…should I wash this with other dishcloths/towels and wash cloths and bath towels or throw it out when I am done baking?
Thank you for the video clip. I am a little nervous, so that helped. I have wanted to try making a cake roll for so long, but being wary of my abilities, I threw away the cake pan!!! So, now I have to buy another!! 🙂
Thank you for all your recipes and your fun blog.

I normally use a non-terry towel, the basic kitchen towels they sell that are thin, like tea towels. I just throw them in with another load of towels after, and my washer gets it clean. I’ve read you can also use parchment paper for a disposable version, so feel free to try that if yo want! Enjoy!

cake was way too thin, i have made many cake rolls before and on the first roll the cake cracked badly.. I hoped I could salvage it when I added the frosting, but it only broke and cracker worse on the second roll.

This is the second time I have made this carrot role and everyone absolutely loves it!!!! I LR didn’t even last 24 hours before it was all gone. I did change a couple things about the roll. To make it a bit more healthier I used all organic ingredients and instead of white sugar I used organic agave. I used a full 1/3 cup and then half of the 1/3 cup so 1/8 since agave is sweeter than white sugar. I also used parchment paper instead of a towel and it works way better than a towel. So what I do is I line the pan with parchment paper and then put it in the oven. Once the cake is cooked I take it out and wait about 5 minutes (or less, just until I can start rolling it without burning my fingers 😉 )and then I begin rolling it in the same parchment paper I used to bake it in. With this method there is no need to transfer the cake and prevents and cracking that can occur during the transfer. Also the cake comes off the parchment with absolutely no sticking and I didn’t even use powdered sugar either time I made this cake. For the frosting I only added 1 cup of powdered sugar instead of 2 since the first time I made the frosting it was too sweet. Anyway hoped this helped somebody 😉

I don’t usually take the time to let people know how good their recipes are, but THIS recipe deserves it!!! FIVE STARS and thank you for sharing a new family favorite. This is tremendous. I’m off to recommend it to all the gals in my life!

Over the years, I have made so many pumpkin rolls. I admit, this was the first year I did not make any for Thanksgiving, Christmas or for the bake sale at my church. I felt so worn out on them. I saw this post this morning attached to the Birthday Cake Roll, and thought, this would be a nice change of dessert and I love carrot cake. Normally I cannot have carrot cake because I am allergic to all citrus fruits, and most people put pineapple into their recipes, but this one I can have. I am going to make your carrot cake roll for Easter this year, and I have been perusing your other cake roll recipes and have one or two, ok maybe four marked. 🙂
P.S. I am also a mom of an only. My son sometimes says he wishes he could have a sibling, and then when it’s his dad’s weekend, he has 3 step siblings and one half sibling. He comes home and says never mind mom, I don’t mind having no siblings. It’s perspective I tell ya!